Well I know I am a bit late in the post. Holidays always throw me off a day. Well I have somehow managed to hurt my good leg/knee so I have been hobbling around all weekend. Icing the knee seems to have helped but no idea what I did. It started Thursday and I am sure standing at a concert all night Friday didn’t help. Although Adam Lambert was so worth it. I didn’t know what to expect but he puts on a great show. Would go see him again.

So I am once again regrouping.  I feel like such a broken record. I truly believe that if I lose some of this weight my legs would not hurt so much. Why this hasn’t motivated me to do this I haven’t a clue. I honestly feel like a big fat ball of lard sitting on the couch. Ugh… So regrouping and trying to figure out what I can do to keep me going and not give up every 2-3 weeks. I mean really. Ugh.

Hope you all have a great week.

Weeknight Chicken Curry

Welcome the school year with a simple chicken dish that’s full of flavor and easy to prepare. This recipe is sure to top the list of must-have after school dinners.

Estimated Times
Preparation Time: 10 mins
Cooking Time: 20 mins

Servings: 5

Ingredients 1 tablespoon vegetable oil
1 pound boneless, skinless chicken tenders
1 large red bell pepper, sliced
1 medium onion, thinly sliced
2 teaspoons curry powder
2 teaspoons ground coriander
1 teaspoon ground turmeric
4 cloves garlic, finely chopped
1 tablespoon peeled and grated ginger
1 cup frozen peas
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
Cooked brown rice (optional)
Chopped fresh cilantro

Directions HEAT oil in large skillet over medium-high heat. Season one side of chicken with salt and ground black pepper; add to skillet, seasoning side down. Cook until browned; turn over and cook until no longer pick in center. Remove from skillet.

ADD bell pepper, onion, curry powder, coriander and turmeric to same skillet; cook, stirring frequently, for 4 minutes. Stir in garlic and ginger; cook for 30 seconds or until fragrant.

ADD evaporated milk; stir to break up any brown bits on bottom of pan. Add cooked chicken with any juices that have accumulated to skillet along with peas. Cook, stirring occasionally, for 5 minutes or until heated through. Serve over rice; top with cilantro.

Cook’s Tip: If you prefer a thicker sauce, combine 1 teaspoon cornstarch with 1 tablespoon cool water and add with evaporated milk in skillet. Nutritional Information

Calories: 220 Calories from Fat: 45 Total Fat: 5 g
Saturated Fat: 1.5 g Cholesterol: 65 mg Sodium: 160 mg
Carbohydrates: 17 g Dietary Fiber: 3 g Sugars: 11 g
Protein: 28 g

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Karla Urwitz

As a full-time career oriented mother of one, I love to chat and write about topics that matter to me in my life. My day has to starts with a cup of joe and usually ends with exhaustion. I have a passion for cross stitching and of course spending time with the kiddo. I am always on the look out for topics to write about like recipes, healthy living, and products I find fascinating.
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